Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour.

Marko Jukić,Franjo Šumanovac,Nastia Vasileva,Daliborka Koceva Komlenić,Gjore Nakov,Jasmina Lukinac

doi:10.3390/plants11060761

Abstract

Wheat-based short-dough cookies are considered low nutritional value foods because their recipes are high in fat and sugar. The aim of this study was to investigate the effects of replacing part of the wheat flour (WF) with different types of malted barley flour (MBF), while reducing sucrose in the recipe, in order to produce cookies with increased nutritional value, enhanced functional properties, and acceptable technological and sensory characteristics. Three types of brewer’s MBF (Pilsen, Amber, and Black) were used to replace WF in amounts of 20, 40, and 60%, while simultaneously reducing the addition of sucrose. Sucrose was added at levels of 66.6, 33.3, and 0% of the original standard recipe. MBF mitigated the effects of the reduced sucrose addition, likely due to its own high sugar content derived from barley malt. Snapping force determined with a texture analyzer decreased proportionally to sucrose reduction and MBF addition, indicating a softer texture of the cookies. MBF significantly increased the total phenolic content (TPC) and antioxidant activity (AOA) of the cookies. The results of the sensory analysis showed that cookies with Pilsen MBF and Amber MBF had a pleasantly sweet and rich flavor, while the addition of Black MBF produced an exaggerated bitter flavor and a nutty roasted aroma. The results suggest that different types of brewer’s MBF can be successfully used to produce functional cookies with reduced sucrose addition.

Highlights

The use of barley (Hordeum vulgare L.) as a raw material for food production is very low (2–3%) compared to all other uses of this widely cultivated crop [1,2]
Barley flour has long been used as a partial substitute for wheat flour (WF) in the production of various cereal-based products, but its value has been mostly neglected
The aim of this study was to investigate the effects of replacing part of the WF with three different types of brewer’s malted barley flour (MBF) with a simultaneous reduction of sucrose in the recipe on the physical and sensory properties of short-dough cookies

Summary

Introduction

The use of barley (Hordeum vulgare L.) as a raw material for food production is very low (2–3%) compared to all other uses of this widely cultivated crop (feed, brewing malt, seed) [1,2]. Since the adoption of health claim legislation on the health benefits of β-glucan, has barley been recognized as a crop for the production of “healthy food”. Both the European Food Safety Authority (EFSA) and the U.S Food and Drug Administration (FDA) have approved health claims for barley β-glucan and soluble fiber from barley in terms of lowering blood cholesterol and reducing the risk of coronary disease [3,4]. Barley is known to be used in various products such as bread, cookies, breakfast cereals, etc., barley is mainly used by humans through the consumption of beer and other barley malt-based beverages. Malt-based products in the form of malt flour, extract, or syrup are commonly used in the production of baked goods, cookies, and confectionery [5]

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